Italian Sausage Baked In Wine Food

BAKED PENNE WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage and onion in a large, deep skillet.
• Cook over medium high heat until evenly brown.
• Drain excess fat.
• Pour in wine, and cook for 1 minute, stirring, to deglaze the pan.
• Stir in tomato sauce, diced tomatoes and tomato paste.
• Simmer for 10 minutes, stirring occasionally.
• Toss with cooked pasta, and place in a 9x13 inch baking dish.
• Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

SAUSAGE COOKED IN WHITE WINE

Steps:

• Brown the sausage slowly in skillet, pricking skins first to prevent burning. Remove and drain on paper towels; discard the fat in the pan.
• Melt the butter in the same pan; add the chives and the flour.
• Cook over low heat for 2 to 3 minutes, add thyme, bay leaf, marjoram, and wine, stirring to blend well. Simmer for 20 minutes.
• Return the sausage to the skillet and heat in sauce until sauce thickens.
• Remove from heat and discard bay leaf.
• Serve with mashed potatoes, omelet, or popovers.

SAUSAGES BRAISED IN WHITE WINE

Steps:

• Butter a heavy, heatproof dish.
• Place the sausages in the pan with the oil and set over a medium heat.
• Brown them on all sides very lightly.
• Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley.
• Cover and simmer for 15 minutes till the sausages are tight and tender.
• Check from time to time that the liquid has not completely evaporated- there should be just enough left to make a bit of a sauce with.
• Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens.
• Scatter parsley and serve hot.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

ITALIAN SAUSAGE BAKED IN WINE

Steps:

• Prick the sausages in several places with a fork and place them in a dutch oven.
• Add the cloves of 1 head of garlic and enough cold water to cover the sausage completely.
• Cover and bring to a boil.
• Reduce the heat and simmer for 30- 40 minutes.
• Preheat the oven to 350 degrees.
• When the sausages are cooked, drain off the water.
• Prick the sausages again to release any fat that remains.
• Rinse the sausages with hot water and cut into 1 inch pieces.
• Put the sausages, remaining garlic cloves and wine in the dutch oven.
• Cover loosely (allow the steam to escape) with foil.
• Bake for 30 minutes.
• Uncover and continue to bake, stirring occasionally, until the sausages are brown and crispy and have absorbed most of the wine (45 minutes- 1 1/4 hour).
• De-fat the juices.
• Serve in the remaining juices in a chafing dish or crockpot for a buffet, use in your favorite recipes, or freeze to use at a later date.